Chefs
Alex Mackay
An advocate of traditional French cuisine, Alex Mackay now works teaching others to cook.
Originally from New Zealand, Alex trained at Raymond Blanc's Manoir Aux Quat' Saisons. He has worked at a cookery school near San Tropez and with Delia Smith at her cookery school in Norwich.
A regular on Great Food Live, Alex now concentrates on his food journalism and writes for a variety of publications. He has written a book on timeless French cuisine.
Book
Cooking in Provence: Over 70 Timeless Recipes
, Headline Book Publishing Ltd, 2003
A regular on Great Food Live, Alex now concentrates on his food journalism and writes for a variety of publications. He has written a book on timeless French cuisine.
Book
Cooking in Provence: Over 70 Timeless Recipes
, Headline Book Publishing Ltd, 2003
- Calves' liver with bacon and apple and cider sauce
- Calves' liver with grain mustard with green peppercorn cream
- Caramelised apricots passion fruit, berries and mint
- Caramelised comice pears with chestnut meringue
- Caramelised crêpes with crunchy cox's orange pippins caramel and cider
- Cecile's bread sauce
- Cerviche of tuna and scallops with melon and tomato sorbet
- Cheat's stew of lamb chops with chickpeas, cumin, celery and coriander
- Cheese stuffed potato pancakes
- Chicken breast with couscous and pickled lemon salsa
- Chicken breast with quinoa and avocado
- Chicken breasts with cep cream sauce
- Chicken breasts with parsley, bacon and avocado salsa
- Chicken breasts with tapenade, borlotti beans and peppers
- Chicken stock
- Chicken wings with honey, soy and sesame
- Chocolate mousse with chocolate leaves and chestnuts
- Chocolate praline terrine
- Chocolate st. emilion
- Coeur a la creme
Displaying 21-40 of 152 recipes
